Thursday, July 3, 2008

potato, onion and swiss chard pizza

potato, onion and swiss chard pizza

Sometimes letting the recipe speak for itself if the best thing ever. Which is why I will keep this short and sweet and flood your screen with pictures and just the recipe. Pizza dough is one of the easiest things to make, and yet it gives you an amazing sense of accomplishment and this certain satisfaction of working with your hands.

pizza dough

I was very scared of working with yeast, and I’m not sure why. For some reason I thought it was a temperamental thing, yeast, that would not yield to me. But it did and so beautifully too. Pizza dough is going to be a regular thing, I tell you. And if you are short on time and can’t wait 2 hours for it to rise, just stick it in the fridge overnight and the next day it’ll all be ready for you. You just have let the dough come to room temperature, which could take a bit of time, but at least you have your work already done.


I can’t tell you how easy this was and how much fun! Clean-up, I’ll confess was way less fun as scraping the doughy bits off the granite counter took Herculean patience – they are sticky little buggers. But it’s well worth the effort, I promise you. And unlike delicate pastry dough that fears humidity, this dough is way more robust. Just prepare for your apartment to heat up substantially – as the temperatures you’ll be using to cook your pizza will be scorching hot!


And speaking of scorching hot, July is finally upon us and with it are the scorching temperatures. I hope everyone’s 4th of July is festive, hot, and filled with picnics!

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